Weisen Dopplebock

Weisen Dopplebock

One day several years back, Hank, our master brewer tasted a commercial beer that is sold under the name Aventinus. To call this beer a mouthfull is an understatement. Some might equate this thick brew to drinking the finest nut banana bread ever made.

After many years of brewing, Hank began experimenting with recipes of his own to build a beer of this caliber and Good Shepherd's Weisen Dopplebock is the result.

Hank uses an authentic old world method of brewing with a traditional German style triple decoction mash. Over thirty pounds of malted barleys imported from Germany and Belgium go into a ten gallon batch.

The inspiration for a beer of this style and construction likely goes back to European monks of Midieval and Reniassance times when these monks brewed high gravity beers to serve as sustinance during extended periods of fasting.

During these ancient times, these beers would have been the beers enjoyed by the abbots of the monistaries. Outside of the monistary, only the noblemen and royalty of the day would have the privilege of enjoying this kind of beer. Truly, this is what would have been the best beer in the world during that era.

Even for the advanced home brewer, spending the rare Saturday that we brew this beer for a free lesson is well worth the experience!

This is what 5 gallons of Weisen Dopplebock looks like once bottled. To be truly authentic, this beer is bottle conditioned meaning the carbonation is naturally produced by a small amount of fermentation in the sealed bottle. Unlike most beers which are best consumed fresh, Weisen Dopplebock is a beer that benefits from a few months of aging in the bottle.

The flavor profile is malty and bready with a little yeastiness. Somewhat sweet and nutty with a bananna clove characteristic. Hop character is not bitter, but just enough to balance the bold maltiness. Mouthfeel is creamy and alive. Color is dark brown with a frothy tan head. Original gravity 1.094. Terminal gravity 1.024.